Electric Vegan Butternut Squash Soup made with Dr.Sebi approved ingredients

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and still creamy.

butternut squash

🥗Healthier: pumpkin

💰Cheaper: sweet potato

Pumpkin is nutritious and often less expensive.

Peel and cube the butternut squash.

In a large pot, heat grape seed oil over medium heat.

Add onion powder, oregano, dill, and smoked sea salt; sauté briefly.

Stir in the cubed butternut squash and cook until softened.

Add sun-dried tomatoes and water; bring to a boil.

Reduce heat and simmer until the squash is tender.

Blend the soup until smooth using an immersion blender or in batches in a regular blender.

For the coconut sour cream, mix coconut cream, juice of key limes, smoked sea salt, spring water, cayenne, and dill until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens